Recipe Details
Ingredients
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3tablespoonsbutter, divided
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1tablespoonolive oil
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3cupsshredded cabbage
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3green onions, chopped
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2 ½poundsrusset potatoes, peeled and cubed
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½cupwater
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½cupmilk
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salt and ground black pepper to taste
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
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Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
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Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories357 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 6g |
32% |
| Cholesterol 25mg |
8% |
| Sodium 142mg |
6% |
| Total Carbohydrate 55g |
20% |
| Dietary Fiber 8g |
28% |
| Total Sugars 6g |
|
| Protein 8g |
15% |
| Vitamin C 77mg |
86% |
| Calcium 102mg |
8% |
| Iron 3mg |
15% |
| Potassium 1364mg |
29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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